Instant Pot Chicken and Rice

Name: Instant Pot Chicken and Rice
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Cuisine: Moroccan, African
Ingredients: 2 tbsp extra virgin olive oil; 1 large onion (finely chopped); 2 tsp Creole, Moroccan, or Mexican spice blend, depending on your mood; 2 large garlic cloves (minced); 1 lbs chicken boneless & skinless chicken thighs or breasts (fresh or frozen); 3 large carrots (shredded); 14 oz can pumpkin or 12 oz bag of frozen cubed butternut squash; 2 cups brown rice (rinsed & drained); 2 1/2 cups water

5 steps

Prep:10minCook:26min

This is a tweak of instant pot chicken and rice. I vary the spice profile depending on my mood. Feel free to add more veggies for additional nutrition. I alternate between a 14 oz can of pumpkin and a 12 oz bag of frozen butternut squash. They are both pretty mild, so they are good for picky eaters.

Updated at: Thu, 17 Aug 2023 02:57:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories304.6 kcal (15%)

Total Fat7.6 g (11%)

Carbs43.5 g (17%)

Sugars3.8 g (4%)

Protein15.7 g (31%)

Sodium321.8 mg (16%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 Tbspextra virgin olive oil

1onion

large, finely chopped

2 tspCreole spice blend

Moroccan, or Mexican, depending on your mood

2garlic cloves

large, minced

1 lbsboneless & skinless chicken thighs

chicken, or breasts, fresh or frozen

3carrots

large, shredded

14 ozcan pumpkin

or 12 oz bag of frozen cubed butternut squash

2 cupsbrown rice

rinsed & drained

2 ½ cupswater

Instructions

Step 1

On Instant Pot, turn on saute mode. When hot, saute onions for 3-4 min. Then add spices and saute for one more minute. Turn off the Instant Pot while you layer the next ingredients.

Step 2

On top of the onions, place the fresh or frozen chicken thighs. Then layer pumpkin (or butternut squash), the grated carrots, the brown rice, and last water. Do not stir.

Step 3

Close the Instant Pot and make sure vent is set to sealing. Set for 22 min on high pressure.

Step 4

After natural release, stir to combine ingredients and use two forks to shred the chicken in the pot. Stir once more to incorporate, then serve.

Step 5

This makes excellent leftovers for lunch.

View on ifoodreal.com

↑Support creators by visiting their site 😊